Sous Chef

Odyssey Restaurant•Los Angeles, CA

22d•$75,000 - $85,000•Onsite

About The Position

Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Perched atop the scenic hills of Granada Hills, The Odyssey offers breathtaking panoramic views of the San Fernando Valley, providing an unforgettable dining experience. As a proud leader in farm-to-table cuisine, we are committed to delivering fresh, vibrant, and flavorful dishes that celebrate the best of California's seasonal ingredients. Recognized as one of OpenTable's Diners' Choice Award winners and consistently ranked among the top scenic restaurants in Los Angeles, The Odyssey has been a premier dining destination for decades. Our exceptional hospitality and innovative culinary approach have also earned us accolades from local food critics and publications, solidifying our reputation as a must-visit culinary landmark. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!

Requirements

Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant.
Culinary degree or equivalent experience.
Strong leadership and communication skills.
In-depth knowledge of food safety and sanitation standards.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Creative and passionate about food, with a keen eye for detail.
Strong organizational and problem-solving skills.
Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
Develop and execute menu items that align with our restaurant's standards and customer preferences.
Ensure all dishes are prepared to the highest quality and presentation standards.
Supervise and train kitchen staff, fostering a positive and collaborative work environment.
Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste.
Uphold all health and safety regulations, ensuring a clean and sanitary kitchen.
Collaborate with the Executive Chef to create new dishes and seasonal menus.
Oversee kitchen equipment maintenance and report any issues to the appropriate personnel.
Manage food cost and labor budgets, working to optimize efficiency and profitability.
Ensure timely and accurate execution of orders during service hours.
Performs additional responsibilities as requested by the Chef or General Manager at any time.

Benefits

Industry-leading compensation package
Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!
Variety of Supplemental Benefit Plans for life's unknowns
401k with annual employer match after 12 months employment
Employer paid life Insurance throughout the length of employment
Monthly Reward Dollars to use at various company locations.
Accrued Paid Vacation
Paid/Floating holidays for 5 major holidays
Paid Sick Time renewed yearly
Education Assistance Program (EdAP) for hospitality related education growth
Employee Assistance Program (EAP) to assist with work life balance
Management Referral Program with up to a $4,000 payout for qualifying management positions